Texas de Brazil Couscous Salad

Couscous Salad

Prepping for bathing suit season and trying to steer clear of too much meat? Fear not, Spring Salads are trending!

Try Texas de Brazil’s Couscous Salad for a light option. The Couscous Salad, for example, is made with pasta called Israeli Couscous which comes in the shape of small pearls that are toasted for maximum flavor. This salad goes perfectly with Texas de Brazil lamb chops since both have lemon notes.

These salads can be recreated at home by using the below recipes from Culinary Director Evandro Caregnato of Texas de Brazil churrascaria.

6
Servings
298
Calories Per Serving
Deliver Ingredients

Notes

All Texas de Brazil kitchens have a professional plumber torch, we use it to burn the sugar for the crème Brule but we also use it a lot to give a nice char to roasted vegetables like bell peppers, jalapenos and onions once we take them out of the oven. If you are trying this recipe and you have a torch I suggest that you char the asparagus and red onions with it after you are done sautéing them, the chars will add an incredible smoky flavor to this salad. You can also add shredded boiling chicken breast to make this salad a meal on itself.

Ingredients

For the CousCous Salad

  • 1 1/2 Pound Israeli Couscous Pasta
  • Salt and Pepper to taste
  • 1/2 Cup Vegetable oil
  • 1 Small red onion, core discarded, cut into strips
  • 8 Tablespoons Lemon Pepper Seasoning
  • 1 Cup Dry Sweetened Cranberries
  • 12 Spears of medium or small asparagus cut in 1" bias
  • 1 Cup Scallions, green and white part, cute 1/2" in bias
  • 4 Tablespoons Rice Vinegar

Directions

For the CousCous Salad

• Cook the pasta in abundant boiling salted water until all dente, strain, rinse with hot water and reserve
• In a mixing bowl, add the rice vinegar and the lemon pepper seasoning
• Add the vegetable oil in a steady stream whisking constantly to emulsify the mixture; it should have a consistency of a salad dressing
• Mix the past still warm with the dressing, stir gently to coat the pasta and let it cool down
• In a sauté pan, heat 2 table spoons of vegetable oil and add the red onion, cook until the onion is slightly caramelized and then add the asparagus, cook for another minute and season with salt and pepper
• Add all the ingredients to the pasta and stir, taste the salt and adjusted if needed. If you think it could use more of lemon flavor you add a dash of lemon pepper seasoning
• Can be served warm or cold

 

 

Nutritional Facts

Total Fat
1g
1%
Sugar
24g
27%
Cholesterol
10mg
3%
Carbohydrate, by difference
64g
49%
Protein
10g
22%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
23mg
2%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
46mg
7%
Selenium, Se
35µg
64%
Sodium, Na
376mg
25%
Water
133g
5%

Couscous Salad Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Salad Cooking Tip

For added flavor, heat couscous in chicken stock or saute some carrot and onion in butter before adding water.